Ingredients
- 1 1/2 tsp Cento Imported Extra Virgin Olive Oil
- 1 cup White Onion, chopped
- 3/4 cup Celery Stalks, chopped
- 3 Bellino Whole Garlic Cloves, minced
- Cento Crushed Red Pepper, to taste
- 2 oz Cento Double Concentrated Tomato Paste Tube
- 1/2 tsp Fresh Thyme
- 1/2 tsp Cento Bay Leaves
- 2 Russet Potatoes, about 1/3 lb, diced
- 2 1/2 jars Cento Clam Juice (8 fl oz)
- 1/2 can Cento Italian Style Whole Peeled Tomatoes (28 oz)
- 2 cans Cento Minced Clams (6.5 oz)
- 1/2 tsp Cento Fine Sicilian Sea Salt
- Cento Ground Black Pepper, to taste
- 1 1/2 tsp Cento Parsley
Directions
Heat oil in a large pot over medium heat, then add onion, celery, garlic and crushed red pepper. Cover and cook until soft, about 8 minutes. Add tomato paste, stir and cook for another minute. Add parsley, thyme, bay leaf and clam juice. Bring to a boil, then reduce heat and add potatoes, cover and simmer until potatoes are tender. Stir in tomatoes and clams, cover and bring to a low simmer. Add salt and black pepper to taste. Ladle soup into bowl and sprinkle with parsley, serving immediately. Serves 8-10.
